Name: FareShare Midlands
Address: Unit 10, Wilson Road, South Wigston, Leicestershire, LE18 4TP, GB
Telephone: 0116 286 7735

When courgettes are at their peak and you have more than you know what to do with, this is the dish to make.

Ingredients

1 large onions, peeled and diced
4 cloves of garlic, crushed
1 stick of celery, diced
1 carrot, peeled and grated
2 tins chopped tomatoes
3 large courgette, finely sliced lengthways
1 ball of mozzarella, drained and shredded
grated parmesan
1 teaspoon tomato paste
1 tablespoon dried mixed herbs
½ teaspoon chilli flakes (optional)
½ teaspoon black pepper
salt to taste
oil

Method

Sprinkle salt over your courgette sliced and put to one side. This will help draw out the water.
In a heavy bottomed pan, heat up some oil to a medium- high temperature. Add in your garlic and celery and fry off until the garlic is golden. Add in your carrots and cook down, and then finally add in your onions, a pinch of salt, the black pepper and the mixed herbs. Cook on high until the onions have cooked through
Add in the tomato paste, and stir through. Cook for a couple of minutes then add in the chopped tomatoes with half a tin of extra water. Bring to the boil and then reduce the heat to a simmer. This will need to reduce so the sauce is quite thick.
Using kitchen roll, dry off the water on the surface from the courgette. Heat some oil in a frying pan and fry off the courgette slices in batches until turning golden on both sides. Remove from the pan and place on kitchen roll to soak up any extra oil.
Return to the tomato sauce and add in any extra salt or pepper to taste. Remove from the heat once this has finished reducing.
Turn on your oven and preheat to 160 degrees Celsius.
In an oven dish, ladle a third of the tomato sauce and spread evenly on the bottom. Layer a third of the courgette slices on top, and sprinkle a third of the mozzarella and parmesan. Ladle another third of the sauce, then the courgette and the cheese and then repeat once more so that you have 3 layers. Give the top layer any extra cheese you have on hand, with an added sprinkle of dried herbs or bread crumbs if you have any.
Place in the oven for 30-40 minutes or until the top is golden and bubbling. Remove from the oven and rest for 15 minutes before serving.